Chestnut cake practice and recipe is as follows:

Main ingredients: 300g of high gluten flour, 280g of chestnut filling, 210ML of pure milk, 3g of yeast.

1, flour poured into the basin, filling spare.

2. Pour the yeast into the flour, add pure milk, and form a smooth dough, cover with plastic wrap and place in a warm place to ferment twice as big.

3. Divide the dough into small pieces of 35 grams each and knead them together. 20 grams of the filling should be rolled into small balls.

4: Take a small dessert and press it in the palm of your hand to flatten it, put the filling on it, slowly push it upward and wrap it up, pinch it tightly to seal it, and then put it downward. Press the pie embryo with the palm of your hand, and do it in turn, cover with plastic wrap and ferment again to get slightly bigger.

5, the cake embryo into the grill pan, low heat and slow cooking, turning after the color, both sides of the cooking until golden brown.